Mini Brownie Bottom Cherry Cheesecakes

It’s the week-end everybody!  And I can’t believe I’m saying this already, but we woke this morning to just a light dusting of snow on the deck.  Even though I find the first few snowfalls kind of exciting, I do feel that we seemed to have skipped fall entirely.  I’m hopeful that this was just a blip on Mother Natures part, and this week we will be back to crisp, windy, sunny fall days.

Yesterday I was sorting through my old bakery recipe book, looking for some inspiration, when I came across this recipe.  For those of you who might be new followers, I used to own a little bake shop and let that go so I could focus on my real love.  Which is you.  And blogging.  And creating.

And I’m so glad I did, because it’s given me so many new opportunities that I wouldn’t have had otherwise.  And not waking up at 3 am on Saturday mornings anymore is a major bonus.  I can tell you, your local baker is seriously sleep deprived friends.

These Mini Brownie Bottom Cherry Cheesecakes were one of my most popular items in the fall and winter.  Still, when I run into some of my loyal customers, they bring up these cheesecakes and tell me how they miss them so.  They are a decadent treat that can easily be customized.  The brownie bottom is just the right amount of rich chocolate, paired with the creamy cheesecake topping and of course, the cherries on top.  This is also an amazing treat when you swap out the cherries for whole pecans and a good drizzle of homemade caramel sauce.

As you know, I love a dessert that can be made ahead and these are no exception.  Cheesecakes freeze very well, so can be prepared a week or two ahead of time if needed.   Just thaw, garnish with toppings and serve.

Reminiscing through my old book sure did make my heart skip a beat.  It was such a busy and exciting time in my life.  Even though I do miss the bake shop sometimes, I’m so happy that I get to share these recipes with you.  I’m exactly where I was meant to be.

Enjoy the fall weather friends,

Renee

xo

Brownie Layer

• 1/2 cup unsalted butter
• 2 ounces unsweetened chocolate
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/2 tsp salt

 

Cheesecake Layer

• 2 pkg (250 gr each) cream cheese, softened
• 1/2 cup sugar
• 1/4 tsp salt
• 1/2 tsp pure vanilla extract
• 2 large eggs, room temperature
• cherry pie filling for garnish

Preheat oven to 350° and line 16 muffin cups with liners

1.  For the brownie layer, mix the flour and salt in a small bowl and set aside.  Place a small glass or stainless bowl over a pot of simmering water and melt the chocolate and butter.  In a medium mixing bowl, combine the sugar, eggs and vanilla and whisk until well incorporated.  Whisk in the chocolate mixture and mix well.  Fold in the flour mixture with a spatula, just until incorporated.
2. Spoon the brownie mixture into the bottom of each cupcake liner.   Bake for 10 minutes and set aside.  Once baked, reduce the oven temperature to 300°.
3. While the brownie layer is baking, prepare the cheesecake layer.  Beat the cream cheese and sugar in a medium bowl for at least 4 minutes, or until smooth and well combined.  Add salt and vanilla.  Add the eggs, one at a time, only mixing until the eggs are combined.  Be careful not to over mix and add too much air.
4. Top each brownie layer with the cream cheese mixture.  Bake for 20 minutes.  Turn the oven off, prop the oven door open just slightly with a wooden spoon and leave the cheesecakes inside until the oven cools (I just found the texture was a little nicer this way and the cheesecakes were less prone to cracking).  Put room temperature cheesecakes in the fridge to chill for 3-4 hours before topping and serving.
5. Top chilled cheesecakes with cherry pie filling and serve.

Notes:

1. You can bake the cheesecakes without leaving them in the oven to cool.  Bake at 325° for approx. 25 minutes.  Cool to room temperature and chill.
2. Once the cheesecakes have come to room temperature, they can be easily frozen for later use.  Place them in containers, in a single layer and wrap with plastic wrap.   Defrost and garnish with cherries just before serving.

Perfected Chocolate Chip Cookies {Loaded With Walnuts and Cranberries}

I bet if I polled every follower of SweetRevelations, you would all have your version of the best Chocolate Chip Cookie recipe.  Every home has one, that ultimate Chocolate Chip recipe that no one can beat.  It might be flat and crispy or thick and slightly chewy in the middle.   You may have a whole system down for how to produce the most amazing chocolatey bite; use only dark brown sugar, butter is a must, refrigerate a minimum of one hour before baking, stand on tip toes, tap heels three times and voila! The whole family is delighted and rejoicing in the joy that only this classic cookie can bring.

If you don’t have one, I wonder if you’ve made endless batches on a quest for the perfect recipe?

I present to you my version of the Perfected Chocolate Chip Cookie that is loaded with walnuts and cranberries.  It’s my go-to, Sunday baking, soul soothing recipe, that’s super thick, crisp on the outside and slightly soft inside.  You might be questioning the cranberry but I urge you to give it a shot.  It just adds an extra chewy bit of sweetness that compliments the chocolate chunks so well.  Warm from the oven, these are the very definition of comfort food.

All kidding about the heel tapping aside, I do believe the addition of molasses and chilling the dough is what puts these bakery style cookies over the top.  I dare say I’ve found the perfect recipe.  The batter is on the larger side and will produce close to 40 big cookies.  You can bake what you need now and easily freeze dough balls to pop in the oven at a later date.

Life is simply just better with milk and cookies!

Do you have the ultimate Chocolate Chip Cookie recipe?  I would love it if you would share your favourite Chocolate Chip Cookie secrets with me!

Happy baking!

Renee

xo

 

Perfected Chocolate Chip Cookies

*adapted from Baking Illustrated

• 4 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1  1/2 cup unsalted butter, melted and slightly cooled
• 2 cups brown sugar
• 1 cup sugar
• 2 large eggs
• 2 large egg yolks
• 2 tbsp. molasses
• 1 tbsp. vanilla extract
• 1  1/2 cups chocolate chunks, semi sweet
• 1 cup chopped walnuts
• dried cranberries

Preheat oven to 325°

1. Melt butter and set aside to cool slightly.  In a medium bowl, combine flour, baking powder and salt; set aside.

2. Using the paddle attachment on a stand mixer, combine the sugars and the butter and mix well.  Add eggs, yolks, vanilla and molasses.  Mix until well incorporated.  Add the dry ingredients and mix just until incorporated.  Stir in chocolate, walnuts and cranberries.

3.  Refrigerate the dough for an hour.  Using a cookie scoop (mine is 2″ in diameter), scoop chilled dough onto parchment lined cookie sheet.  Bake for 18 mins. Let the cookies rest on the sheet for about 2 mins.  Store in an airtight container.

Triple Chocolate Candy Cane Biscotti

I’m enjoying the last few days of hustle and bustle around here as we get ready for the holidays.   Lots of baking to do, lots of presents to wrap and all of the other preparations that go along with it.  All three kids are in the house at the moment and I love every minute of it.

Without a doubt, baking Christmas Biscotti is on my list of things to do.  When I had the bake shop I gave a ribbon wrapped bag of biscotti to every customer that came in on Christmas Eve.  Even now I like to attach a little bag to the presents I give out.  It’s a great little gift and something that can be prepared well ahead of time.  This one is a Triple Chocolate Candy Cane Biscotti.  A twice baked batch of crunchy chocolate goodness full of Lindt Bittersweet chunks and drizzled with melted White Chocolate.  Sprinkle some crushed candy cane on top and catapult yourself right to the top of the nice list!

 

This recipe is super chocolatey without being really sweet.  These are definitely dunkers and I would put them in the extra-crispy category too.  I always have some flavour of biscotti in the house and I’ve gotten into the habit of eating a piece or two with my tea after dinner.

Come to think of it, I usually keep a piece or two in my lunch bag too.  And I often snag a piece to have with my coffee when I’m driving the boys to the hockey arena.

Geez Louise, I have a slight cookie and coffee addiction it seems.

 

I hope that you have a wonderful holiday, wherever you may be.  I feel very lucky to have the time at home with my family and friends ~ and you!   As always, thank you for another great blogging year.  Your comments and support continues to amaze me.

Blessings for a great 2015!

Renee

 

*adapted from David Lebovitz- David does not use butter in his recipe, you can certainly omit it.

• 2 cups all purpose flour
• 3/4 cup cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 3 eggs, room temperature
• 1/2 cup of butter, melted
• 1 cup of sugar
• 1 tsp vanilla extract
• 1 tsp peppermint extract
• 3/4 cup bittersweet chocolate chunks
• 4 oz. white chocolate for drizzle
• crushed peppermint candy canes to sprinkle on top

Preheat oven to 350 degrees

1.  In a medium bowl combine the flour, cocoa, baking soda and salt.  Set aside.  In the bowl of a stand mixer combine the butter, eggs, sugar, vanilla and peppermint extract and mix until combined.  Add the flour mixture and mix just until combined.  Mix the chocolate chunks in by hand.

2. Line a cookie sheet with parchment paper.  Divide the biscotti mix into two logs directly on the cookie sheet (you can just form one wide log if you want long cookies -about 6 inches wide).  The logs should be 1.5 inches high and about 3 inches wide.  If you wet your hands slightly it’s easier to form and smooth out the dough.  Make two even logs.

3.  Bake for 30 minutes.  Remove from the oven and turn the oven temperature down to 300 degrees.  Let the biscotti cool on the cookie sheet for about 10 minutes.   Transfer the dough to a cutting board and cut the biscotti into slices (3/4 inch wide).  A serrated knife works best.  Place the cookies upright back on the cookie sheet, leaving about 1/2 and inch between each cookie.  Bake them for an additional 30 minutes until crisp.

4.  Melt the white chocolate over a bain marie.  Drizzle the cooled biscotti with the melted chocolate and sprinkle with candy canes.

Enjoy!

 

 

 

 

 

Mini Lemon Sponge Cheesecakes

It’s hard to believe that in just a week’s time my blog will be celebrating its second birthday. It started out with just a simple love for baking and SweetRevelations has grown into so much more.

It helped to launch my dream of owning a business.

It reminded me of my love of writing and creating.

It opened the door to so many amazing experiences and friendships.

Not to mention the extra twenty pounds I’ve gained since the birth of this sweet idea.

I currently have a love for desserts that are mini size.   Small and decadent.  Little wee bites of sweet goodness.   Simple and elegant lined up on a classic white dessert platter.

These are Mini Lemon Cheesecakes that I baked on a tangy Lemon Sponge base.

I’m so grateful for all of your interest this past year.  I sure do love all of your comments and  e-mails. I wish you were here so I could give you a good ol’ squeeze!

Enjoy!

Lemon Sponge Base

*adapted from GoodFood.com

Makes enough for 24 mini cheesecakes

• 175 gr unsalted butter
• 175 gr sugar
• 175 gr self-rising flour
• 1 tsp baking powder
• 1 tsp pure vanilla extract
• 1 tbsp lemon zest
• 3 eggs
• 2 tbsp lemon juice

Preheat oven to 350°

1.  Combine all ingredients in a large bowl and beat just until combined.

2.  Place 1 tbsp in the bottom of each cavity of a mini cheesecake pan.  You will have some batter leftover that will make great cupcakes!  Bake the sponge bases for 10 minutes while you make the cheesecake.

Lower oven temp to 300°

Lemon Cheesecake

• 450 gr cream cheese, softened
• 1/2 cup sugar
• Pinch of kosher salt
• 1/2 tsp pure vanilla extract
• 1/2 tsp lemon juice
• 1 tsp lemon zest
• 2 large eggs, room temperature

1.   In a medium-sized bowl beat the cream cheese on medium-high speed until smooth.  Blend in the sugar until well incorporated.  Mix in the salt, vanilla and lemon juice.  Finally, beat in the eggs one at a time, mixing well and scraping down the bowl after each addition.  Careful not to over mix!

2.   Spoon the cheesecake mixture onto the sponge bases.  I filled mine right to the top.  Bake for 14 minutes.  Turn the oven off and allow cheesecakes to cool in the pan in the oven.

Garnish with fresh berries and whipped cream.  I also made some rose petals with melted white chocolate and used those on top.

*these cheesecakes freeze really well.

New Year’s Brunch Panettone Bread Pudding

I can’t believe how fast January 2013 has arrived.  Happy New Year friends!

My husband and I were chatting while he was taking the pictures for this post.

That in itself is not earth shattering….but we were having a real honest to goodness food bloggers heart to heart.   He takes all of my pictures for me.  Well, and thank goodness for that because if you looked at some of my earlier photographs you may have been thinking I should just pack this whole thing in.

Through mouthfuls of bread pudding I was asking him what he’s learned about food blogging this past year.   I was hoping for something profound to really kick-start this post.

He said….“You really stress me out.”

That’s not really what I was hoping for.  He says I’m really hard to work for and the pay stinks.  Well honestly?

He’s probably right.

Darn.

But we are a good team.  And we have made some pretty yummy posts this year.

And met some pretty amazing people from all over the world.

Like you!

Thank you for another great year.   And for your positive comments and your food love.  We feel it.  We love it!  All the best to you in 2013.

Check out this New Year’s Brunch Panettone Bread Pudding.   This is so simple to throw together, yet looks so yummy when plated.  You can make it in a dessert pan or in individual ramekins, both of which I have pictured here.   Top it with a dusting of powdered sugar or a yummy Champagne Zabaglione.   It can be made ahead too, which makes for a perfect brunch idea!

There are crusty parts and yummy custardy parts and raisin and cranberry parts.  All  mixed with a hint of eggnog flavour.  I am just smitten with this bread pudding.

New Year’s Bruch Panettone Bread Pudding

Preheat the oven to 350 degrees F.

*adapted from foodnetwork.com

• 1 (1-pound) loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes
• 8 large eggs
• 1 1/2 cups half and half cream
• 2 1/2 cups eggnog
• 3/4 cups sugar
• 1/4 cup raisins
• 1/4 cup dried cranberries

1. Lightly butter a 13 by 9 by 2-inch baking dish or individual ramekins. Arrange the bread cubes in a large bowl.   Whisk the eggs, cream, eggnog, and sugar to blend.  Pour the custard over the bread cubes, and press the bread cubes gently to submerge.  Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.).

2.  Poor into prepared pans.  Place pans in a larger pan that is filled with about an inch of warm water.  Bake until the pudding puffs and is set in the center, about 45 minutes.  Serve warm.

Coconut Rum Cake with Dark Rum Butter Glaze

You know how I’ve always professed my love for scratch baked cakes?  How I find such pleasure in hand picking the finest ingredients and creaming and beating my heart out to create the most tender cake crumb?  And how most cakes taste the very best on the day they are made?

Well just for today….forget I said all that.

A good friend was recently talking to me about Rum Cake.  Typically served around the holidays, it’s a moist cake soaked in a glorious rum glaze.  I read online reviews from people who swore that it was hands down the most flavourful cake ever.

Pffft! What do those 800 people know anyway?

I searched and searched for a recipe that was baked from scratch, but you know what?  I made it and it didn’t taste the same.   Not quite as light and fluffy.  And I’m sure that the light and fluffy texture comes from one of the many ingredients on the box that I can’t pronounce…..

But today, I’m feelin a little wild and crazy and I’m ok with that.

Perhaps it’s the rum?

I substituted the vanilla pudding in the ingredients list for coconut pudding.  I used Coconut Rum in the cake and Dark Rum in the glaze.  The flavour is incredible and even better if you let the cake sit for 24 hours.

You know, boxed cake normally isn’t my style but just this once a doctored up cake mix suits me just fine.

Do you have a scratch recipe for Rum Cake?  I would love to hear from you!

*adapted from About.com

• 1/2 cup chopped, toasted pecans
• 1/2 cup toasted coconut
• 1  18 ounce box yellow cake mix
• 3.4 ounces (4-serving size) instant coconut pudding mix
• 4 eggs
• 1/2 cup cold milk
• 1/2 cup canola oil
• 1/2 cup Coconut Rum

Glaze

• 1/2 cup unsalted butter
• 1/4 cup water
• 1 cup sugar
• 1/2 cup Dark Rum

Preparation:

Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts and coconut on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan for 15 minutes. . Prick bottom of cake (still in pan) with wooden skewer. Drizzle 1/2 of glaze over holes in bottom of cake. Let sit for 40 minutes.  Invert cake onto cake plate and poke holes in the top with wooden skewer.  Poor or brush remaining glaze over top.  I made extra glaze (with a little less water) to drizzle on the cake  just before serving.  Next time I would omit it.  The cake has more than enough flavour without it.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.

Praline-Apple Fig Bread with Rum Butter

The week has been a bit hectic around here.   Maybe you’re following closely or you’ve been affected by the terrible weather that has damaged many homes on the US East Coast and made for some miserable days in parts of Canada.  We were very lucky here to only have some storm weather with few power outages.

I think the weather along with the usual ups and downs of family life has left me feeling kind of reflective and unsettled about things.    Dusting off some of my grandmothers treasures this morning I was wondering what she would think about how the world is today.   I was feeling really lucky that my children and husband were just hanging out at home while I did all of the mom things that they depend on me for.

While they watched movies and vegged out in that way that teens do, I headed into the kitchen for some comfort of my own.    The process of kneading breads and baking goodies seems to be so therapeutic for me sometimes.   The typical stress and chaos of the world around me seems to be absolved with an afternoon in the kitchen.  It helps me focus on the things that make me happy and fills me up with positive feelings.  Kind of like the effects of an afternoon with an old friend.

I’m curious to know, what’s your place of comfort?

I sure hope that some of my readers in the US are safe and warm and with family today.  I’m sending you all a little piece of virtual comfort in the form of warm Praline- Apple Fig Bread.   It’s moist and nutty and full of fall apples and fresh figs.  This bread is amazing on its own, but to ramp it up a bit I also made a Rum Butter.  Wow.

Praline-Apple Fig Bread

Adapted from myrecipes.com

*preheat oven to 350 degrees and grease and flour a 9 x 5 loaf pan

• 1 cup chopped pecans
• 1 cup sour cream
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon pure vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• pinch of grated nutmeg
• 1 1/2 cups finely chopped, peeled apples
• 2 fresh figs, finely chopped
• 1/2 cup butter
• 1/2 cup firmly packed light brown sugar

1. Beat sour cream, sugar and eggs at low-speed for 2 minutes or until well blended.  Add vanilla.
2. Stir together flour, salt, baking powder, baking soda and nutmeg. Add to sour cream mixture, mixing just until blended. Stir in apples and figs. Spoon batter into a greased and floured 9 x 5 inch loaf pan. Sprinkle with chopped pecans; lightly press pecans into batter.
3. Bake for 1 hour or until a wooden pick inserted into center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack.
4. Bring butter and brown sugar to a boil in a small saucepan over medium heat, stirring constantly;let boil 1 minute. Remove from heat, and spoon over top of bread
5. Note:   This bread freezes well.

Rum Butter

Remember the rum syrup I made here?  Make it and allow it to cool completely.  Stir about 2 tbsp into a 1/4 cup of whipped unsalted butter.  Delish.

Brown Butter Pumpkin Layer Cake

I love fall.  If I had to pick my favourite season, fall would win hands down.  Crisp mornings, hikes through the bush and markets full of pumpkins, squash and apples.

I love fall baking too.   Spicy flavours and smells fill the kitchen.   We tend to gravitate towards  cinnamon, ginger, nutmeg and cloves, as these seem to be the flavours associated to this time of year.

I don’t know if I told you this but my mom makes the BEST pumpkin pie ever.  It just happens to be my favourite flavour of pie.  But I have to say, and mom I hope you’re not listening, that this cake might just have put your pie in the running.

I can’t believe I just typed that out loud.

I’m not kidding.  This is one of the most moist cakes I have ever eaten.  It has all of the flavours of a pumpkin pie in a dense yet light cake.   With Candied Pecans sprinkled throughout.  And Brown Sugar Cream Cheese on each layer?

Pure pumpkin bliss.

What’s your favourite thing about fall?

*adapted from finecooking.com

* grease and flour two 6 x 3 inch cake pans, set oven temp to 350 degrees

• 3/4 cup unsalted butter
•  2 cups unbleached all-purpose flour
•  1-1/2 tsp. baking soda
•  1-1/2 tsp. ground cinnamon
•  1 tsp. ground ginger
•  3/4 tsp. kosher salt
•  1/4 tsp. ground cloves
• 1/4 tsp. freshly grated nutmeg
• 1 1/2 cups pumpkin puree
• 1-1/2 cups granulated sugar
•  2/3 cup firmly packed light brown sugar
•  2 large eggs, room temperature
•  1/3 cup buttermilk. room temperature

1. Melt the butter in a small saucepan over medium heat. Cook, swirling the pan occasionally (butter will begin to foam a bit) until the butter turns a nutty golden-brown, about 4 minutes.  Let cool while preparing other ingredients.

2.  In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, salt,nutmeg and cloves.  In a large bowl, whisk 1-1/2 cups of the pumpkin purée with the granulated sugar, brown sugar, eggs, and buttermilk until well blended.   Stir in the flour mixture just until combined. Gently whisk in the brown butter until completely incorporated. Divide the batter evenly between the prepared pans.

3.  Bake the cakes until a tester inserted in the center comes out clean, about 35 minutes. Let the cakes cool in the pans for 10 minutes. Turn the cakes out onto racks, remove the pan bottoms or parchment, and cool completely.

Brown Sugar Cream Cheese Icing

• 2 cups dark brown sugar , firmly packed
• 1 cup unsalted butter at room temperature
• 500 grams of cream cheese, cold

1.  Beat butter and brown sugar until smooth.  Add cold cream cheese and beat just until blended.  Cream cheese icing is easier to work with when the cream cheese is added cold.

Candied Pecans

• 2 cups pecan halves
• 1/4 cup heavy whipping cream
• 1 cup dark brown sugar

1.  Mix together the pecans, brown sugar and cream.  Spread over a greased cookie sheet and bake at 350° for 15-20 minutes, stirring once.

Cake Assembly

1.  I usually let cake layers chill in the freezer for at least an hour before cutting.  Then, using a serrated knife, cut both cakes into layers.  You’ll have one extra layer to freeze for later or nibble on whilst you decorate.

2.  Place a layer on your cake plate, then spread a thick layer of cream cheese frosting.  Sprinkle some chopped candied pecans on top of the icing.  Repeat with the next layer.  Add the final layer and frost the entire cake.

3.  Once the whole cake is frosted, chill for a few hours before serving.  Sprinkle and decorate with the remaining pecans.

Enjoy!

Easy Summer Whipped Parfait

Well I sure have missed this place!  Been a while since I posted a recipe, but it’s not for lack of baking!   Things sure are busy in this house and summer is here in full swing.

I love today’s post for many reasons..

 

1.   It takes less than 15 minutes and looks like a million bucks.

2.  I made this this morning  and let it chill for the rest of the day until our company arrived for dinner which meant I had no dessert hassle.  Just placed it on the table and looked like the wife and hostess of the year (as I wiped my brow…).

 

3.  It’s disposable.  I’m still using that package of disposable wine glasses I got a month ago for this post here.  Then I realised that I also used these cups here, both of which are my last two posts!  I am not for filling the landfills with plastic, but I do have a package of glasses to use up.

4.  It tastes ridiculously summery good.

A lady from our local market shared a similar recipe with me.  I added the jello bottom and couldn’t resist the beautiful cherries for garnish.    For the cream cheese whip I used some frozen mixed berries with pomegranate.  I threw in some of my own frozen summer strawberries too.  Its light and delicious!

 

• 1 pkg jello, any berry flavour prepared and poured into the bottom of serving glasses ( I did this the night before)
• 250 gr cream cheese at room temperature
• 3/4 cups granulated sugar
• 2 cups mashed berries
• 1 litre container of frozen whipped topping thawed

1.  Beat sugar and cream cheese until smooth.  Add berries and mix well.  Fold in whipped topping.  Pour over jello that has set.

2.  Refrigerate several hours.  Garnish with more whipped cream, chocolate shavings, berries, etc.

Note:  You can also pour the whipped mixture over a 9×13 graham crust and refrigerate.

Enjoy!

Chocolate Love

I have to tell you right off that I think I may have discovered the best chocolate frosting ever this week-end….

***squeal!!***

Like, if I could marry a frosting this would be the one.

If I could bathe in a frosting this would be the one.

Don`t judge me… this stuff is so darn chocolatey and rich and delicious.  Ruffled on top of a moist dark chocolate cake.   With a fresh and sweet strawberries on top?

You know you want it….

I thought I would give this recipe a whirl because my usual chocolate frosting just isn’t fudgey and chocolatey enough for me sometimes.  This is melted Belgian chocolate and cocoa whipped together with icing sugar and butter.

You had me at melted Belgian chocolate…..

I swirled some on top of my cupcakes and used some to make little tiny trifle cups.  These are just plastic wine cups that I layered with a cupcake, some icing and some diced berries.  Perfect to bring out to the patio after dinner.

Make it.  Then e-mail me right away and tell me that without a doubt this is the best chocolate and cupcake combo you have ever had.  Enjoy!

Dark Chocolate Cupcakes

*adapted from What The Fruitcake?

Makes 24 cupcakes

3/4 cup strong hot coffee

3/4 cup dark cocoa

3/4 cup unsalted butter, room temperature

2 cups brown sugar

3 large eggs, room temperature

2 1/2 cups flour

1 cup buttermilk, room temperature

1 tsp baking soda

1 tsp baking powder

1 tsp kosher salt

1 tsp vanilla extract

2 tbsp mayonnaise, room temperature

Preheat oven to 350°.  Line cupcake pans with 24 cupcake liners

1.  Whisk together coffee and cocoa in a small bowl and set aside.  Sift together flour, baking soda and baking powder in another small bowl and set aside.  Measure out buttermilk and mix with vanilla extract and set aside.

2.  In a large bowl cream together butter, sugar and salt.  Add eggs, one at a time, beating each egg in thoroughly and scraping the side of the bowl before adding the next egg.  Add 1/3 of the flour mixture to the egg mixture and mix until combined.  Add 1/2 of the buttermilk and mix until combined.  Repeat, ending with the last of the flour mixture.  Add the cocoa and coffee mixture and mix until thoroughly combined.  Fold in mayonnaise.

3.  Divide equally into prepared cupcake liners.  Bake for 16-18 mins or until a toothpick inserted comes out clean.  Allow to cool thoroughly on wire racks before frosting.

Dark Chocolate Frosting

from Martha Stewart

1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder

•                                         1/2 cup plus 1 tablespoon boiling water
•                                         2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
•                                         3/4 cup confectioners’ sugar, sifted
•                                         1/4 teaspoon salt
•                                         1 1/2 pounds best-quality semi sweet chocolate, melted and cooled (I used Callebaut Bittersweet)

 1.   Combine cocoa and the boiling water, stirring until cocoa has dissolved.   Beat butter, confectioners’ sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture.

This icing can be stored in the fridge for about a week.  Bring to room temperature and beat until smooth again.